Moules Frites - French Belgian Bistro Style Mussels And Chips Recipe - Deep-fried.Food.com Cook 10 mins I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian?

Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item – and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure! Ingredients Directions Frites/Chips:. Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool. Moules/Mussels:. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.). Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.

Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture. Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes. Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked. Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy. Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells. Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking. Behind the French Menu: Moules - Mussels. Moules Frites and Much More. Mussels on French Menus. Moules - Mussels.

Moules Frites and Much More. Mussels on French Menus. from When a French menu listing is just for moules, without a second name, then it will be the la moule bleu, the blue or common mussel. Despite their French and English names these mussels always look black to me, so maybe they should be renamed the midnight blue mussel? Salade de Moules au Safran A salad with blue mussel-flavored with saffron. Photograph courtesy of Zuzzuillo through freedigitalphotos.net. Blue mussels are the most popular farmed mussels and France eats more mussels per capita than any other country, though Spain grows more. Mussels may be served on their own; they may be added to fish soups, served with pasta, or star as part of other dishes. The most famous blue mussel dish in France is moules frites, mussels served in a wine and or herb broth in which they are cooked; they are served with French fries, chips , and mayonnaise on the side. The Belgians made this dish famous in France, through their inexpensive restaurant chains selling moules frites along with Belgium beer .

Though in France locals may still order French beer or even wine! When you do order moules frits in France, you will find the French and Belgians have slightly different take on a very similar dish. Moules Frites et Bière Belge Mussels and French Fries with Belgian Beer Photograph by courtesy of Cambridge Brewing Co. Blue mussels on French menus: Douzaine de Moules Crues (La ) – A dozen raw mussels. These will be part of a raw seafood menu or raw bar, and they probably will be served with just a slice of fresh lemon and maybe black pepper to add to the flavor. Moules Farcies à la Sétoise - Mussels stuffed in the manner of Sète ; Sète is the second largest French port in the Mediterranean and France’s major Mediterranean fishing port. In this dish, the mussels will be stuffed with tomatoes and veal and pork sausage meat all flavored with white wine and then cooked. When the mussels are ready for serving Provence’s famous garlicky mayonnaise called Aioli which will be added. Aioli is part of many Provencal dishes and stars in the festive family dish called the Grand Aioli.

Moules frites and how to order them. Outside of fancy restaurants watch how the French eat mussels when they are served as moules frites. To begin with, knives and forks for the mussels are not required; one-half shell is used as a spoon to lever out the mussel from another half shell, and then you pop it into your mouth. A spoon is required for the broth. Photograph courtesy of Jasn Freshness with all mussels is all important, so order moules frits in restaurants where you see many locals eating and a high turnover. Then you may be sure that the restaurant has a clientele which returns often and your order for moules frits will be fresh and the frits and mayonnaise first class. French moules frites come with a wide variety of suffixes. These suffixes will refer to the broths, soups or wines in which the mussels are cooked. Moules Frites a la Provencal – Moules frites in the manner of Provence. This will be a broth of white wine, tomatoes, garlic and more.

Moules Frites Bleu d’Auvergne - A white wine broth flavored with the popular Bleu d’Auvergne blue cheese. Moules Dijonnaises – Mussels in the manner of Dijon. This dish carries the flavor from around the city of Dijon, formerly so famous for its mustard; the mussels will be served in a white wine, and cream broth flavored with mustard. There will be many more options similar to the Moules Dijonnaises above, each locality will be using a local wine or product to try and make their moules frits stand out from the crowd. Mussels in the manner of Provence. Photograph courtesy of David Bowler. Just as important as the mussels and the way they are cooked are the French fries. French fries originated in Belgium and there they remain a very popular street food served with fresh mayonnaise on the side. The Belgian tradition of French fries as a street food has also made its way to France. Today most orders for moules frits in Belgium and France come with a bowl of fresh mayonnaise; if the mayonnaise is not part of the dish that you are served you may always order some.

France adopted French fries, chips , as her own over 200 years ago and can justifiably claim that theirs are second to none. For the French fry in the USA, tradition had given Thomas Jefferson the honor of bringing the recipe to the USA. Moules Marinière and or Moules Frites Marinière – Mussels cooked in the manner of a sailor or an admiral and often served with French fries on the side. With moules marinière the broth in which the mussels are cooked will be made with white wine, herbs, and butter or cream. The chef has plenty of freedom with this dish; the herbs and the vegetables added may differ with the season though the primary ingredient, which is the white wine broth, will remain. Despite the name of the dish let’s face it; the average French sailor would not have seen this dish on a ship even one-hundred-year ago, or even today, I’ll stick with Mussels as Cooked for an Admiral. Other dishes with mussels on French menu: Moules à la Crème Ciboulette – Mussels cooked in a cream sauce flavored with spring onions. A coastal mussel farm in France.

Photograph by courtesy of Michal Marcol through freedigitalphotos.net Nearly all the mussels sold in France are farmed locally, very few are imported. Mussel farming is an important part of France’s massive aquaculture industry. After France, the largest European mussel farmers are the UK, Ireland, and Holland. The blue mussel in the languages of France’s neighbors: (Catalan – Clòtxina, musclo) (Dutch - gewone mossel (German – miesmuschel, pfahlmuschel), (Italian- cozza, mitilo), (Spanish - mejillón or mejillón común). The blue mussel in other languages: (Chinese (Mandarin ( - 藍青口) ), (Greek mύδι Ατλαντικο), (Hebrew- moolim shachorim- מולים שחורים), (Japanese -紫贻贝 -), ( Korean 섭조개), (Portugues – mexilhao), (Russian - Черна морска мида - midiya), (Tagalog - asul kabya).

(Latin - mytilus edulis) Other mussels on French menus: Blue mussels are sent to market when they are about 5 – 6 cm long but there are smaller blue mussels, naturally smaller, that never grow larger than about 3- 4 cms. In France, these little blue mussels are called moules de bouchot and are considered a treat. Some large blue mussels can grow up to 10 cm and then they may be mistaken for the Moule d'Espagne. A few larger mussels may be collected in the wild, but nearly all those served in restaurants will be locally farmed varieties. Moules de Bouchot or Bouchons – Small family members of the blue mussel. They are naturally smaller, and are considered tastier and more tender than the larger mussels. The word bouchot refers to the wooden pilings, in the sea, to which the mussels attach themselves, and is nothing to do with the French word for mouth, bouche. Their other name, bouchons; however, does refer to their size, a small mouthful.

Moules de Bouchot on French menus: Velouté de Crustacé aux Moules de Bouchot – A velvety smooth shrimp and crab soup served with bouchot mussels. One Moule de Bouchot is considered the best of them all, and so it will not be inexpensive; this small mussel is called the Mont St Michel Moule de Bouchot AOP. This mussel is grown in the sea around the island of Mont St Michel, off the coast in Normandy and Brittany. The mussel farmers developed these mussels, insisting on quality over quantity, over a period of fifty years; finally in 2007 their Moule de Bouchots were awarded an AOC and later the AOP . These mussels are the only French farmed seafood to be awarded an AOP. The island of Mont St. Michel in Normadie, Normandy. Home to the only mussel, in fact the only sea creature with an AOP, the Moules de Bouchot de Mont St, Michel.

Photograph courtesy of @sanderdejong66 This small, but very famous, island off the coast of Normandy is also home to some very famous lambs, the Agneau de Pré- Salé AOP . When in the area you may enjoy the island's famous AOC mussels as the entrée, the French first course. and then enjoy, in the right season, their AOC lamb for the plat principal, the main course. Here, from such a small place come magical natural foods. Agneau de Pré- Salé AOC lambs in the salt marshes of the island of Mont-Saint-Michel. Photograph courtesy of Andrea Riganti. The island of Mont St. Michel is a UNESCO World Heritage Site and has quite a story of its own. While it is still called an island, for about the last 150 years there has been causeway connection that runs for nearly 1 km. Until that causeway was built the island's connection to the mainland was underwater at every high tide.

The waters in St Michel, where the Mont St Michel Moule de Bouchots AOP are grown, are considered responsible for their unique taste, and that AOP label guarantees them a place in the best restaurants, and in the best fish shops. Bouchot mussels in the languages of France’s neighbors (Catalan - bouchots motlle),(German - miesmuscheln bouch ), (Italian - cozze moule de bouchot ), (Spanish - mejillones de bouchot). Moule Barbue – The bearded horse mussel; this is a wild mussel that grows up to 6 cm long; only seen occasionally, and then it will probably be part of a seafood restaurant’s raw bar. The mussel's color may vary from a light yellow to a reddish-brown; on one-half of the shell, there are the short flat bristles that give it its name. The bearded horse mussel in the languages of France’s neighbors: (Catalan - musclo barbat), (Dutch – baardmossel), (German – bartmushel), (Italian - cozza pelosa or modiola), (Spanish - mejillón barbado).

(Latin - modiolus barbatus). Moule d'Espagne or Moule Méditerranéenne - The Spanish, European or Mediterranean mussel. This is a large 7 –10 cm mussel, with almost quadrangular shells colored from dark blue to dark brown and black. Mediterranean mussels are often part of cold seafood platters; but, they also star in many cooked dishes where they present many opportunities for chefs to show imaginative seafood dishes. Photograph courtesy of Jessica Merz Moules de Espagne on French menus: Moules d'Espagne Farcies – Stuffed Mediterranean mussels. Moules d'Espagne en Vinaigrette aux Poivrons – Mediterranean mussels served with sweet peppers and a vinaigrette sauce. Moules d'Espagne Grillées à la Planxa en Persillade - Mediterranean mussels grilled on a plancha/ planxa and flavored with persillade. The spelling of plancha as planxa indicates this is a Basque recipe. Persillade is a flavoring of parsley, garlic, herbs and vinegar or made as a persillade vinaigrette sauce.

Moules d'Espagne,in the languages of France’s neighbors: (Catalan - musclo del Mediterrani), (Dutch – diepwatermossel). (German – mittelmeermiesmuschel), (Italian – mitilo, peocio), (Spanish - mejillón mediterráneo or mejillón de Galicis), Moule Verte or Moule de Nouvelle-Zélande – The New Zealand or Green Lipped Mussel; an enormous farmed mussel. Most are sold when they reach 10 cms, though they can grow larger. These mussels are served when cooked with other seafood, though they will mostly be seen on raw bar menus. I was told again and again that this mussel has very special qualities used in natural healing. There are hundreds of adverts for homeopathic medicines that include this mussel.

Moules Frites (Mussels and French fries) 71 comments - 10.21.2013 I fell madly in love with mussels in France, when cooking with a French chef, who prepared moules de bouchot (small mussels which have protected AOP status in France) – which was brought to the table in a big pot of moules à la marinière, which we all heartily dug into, extracting the warm mussels out of their broth and shells, then popping them in our mouths. Those particular mussels are prized because they’re especially tender and, according to reports at the time, were especially delicious as well. However that was lost on me, because I refused to eat them. That is, until a steaming pot came off the stove and everyone was oohing and aahing over them. Not wanting to be part of the outré crowd, I rolled up my sleeves and reached in. I love mussels. And not just because they are invariably accompanied by French fries in France, but they’re great when you’re traveling in France because you can go to the humblest of places and be assured of getting a good meal since they’re hard to screw up.

In fact, even though they’re closely associated with Belgium and the north of France, one of the best meals I’ve had in France was at a ratty café near a bus station in Provence. Most of the fellows standing around the bar were gazing with bleary eyes at the soccer match on television, and had obviously been drinking for a few hours prior to our arrival for lunch (and it was barely noon.) A quick scan of the menu made me skeptical that the food was going to be note-worthy, so we ordered the moules frites, which everyone else seemed to be ordering as well. Bingo! They were amazing, as were the fries, and now it’s one of my default dishes in France because everyone seems to do them well. But you don’t need to go out for them as they’re so easy to make at home. Moules à la marinière are mussels cooked in a simple broth of dry white wine with a base of garlic and shallots fried in butter. You can add some fresh parsley and perhaps some other herbs, dump in the mussels – and you’re good to go after about five minutes of steaming.

Variations abound, including versions with cream, saffron, cider (moules à la Normande), mussels with curry, or even with bits of Roquefort cheese melted into the sauce. But no matter how you prepare them, a glass or two of very cold white wine is pretty much de rigeur alongside. When I got a copy of Bountiful , a gorgeous cookbook from my friends Todd and Diane of White On Rice Couple , I was insanely jealous of their backyard garden, which figures prominently in the photos as well as being inspiration for the recipes in the book. (My dream is to join them for dinner and drinks in that magnificent yard, surrounded by all the fruit trees, herbs, and unusual vegetables.) I saw their recipe for mussels steamed with herbs, which they cultivate in their garden. And since it was mussel season, I picked up a big bag at the market and brought them home. Following their lead, I kept it simple, although I skipped the fresh tarragon as I don’t want anything getting in the way of the flavor of the steamy, tender mussels – except the fries. Those get a free pass, toujours.

Moules Frites 3 cups (750ml) dry white wine 1/4 cup (15g) chopped flat-leaf parsley 4 pounds (1.8kg) mussels, cleaned and debearded 1. In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes. 2. Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir. 3. Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the liquid.

Related Recipes and Links The Best Moules Marinières (Sailor-Style Mussels) Recipe | Serious Eats The Best Moules Marinières (Sailor-Style Mussels) Recipe The Food Lab: How to Cook Mussels (The Easiest Choose-Your-Own-Adventure, One-Pot Meal Around) Classic French moules marinières: quick and easy one-pot cooking at its finest. [Photographs: J. Kenji Lopez-Alt] A pot of classic French Moules Marinières is fast food at its best. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes from start to finish. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for dipping into the garlicky, briny broth. While the traditional version from Normandy is made with cider, a dry white wine will work wonderfully as well. Why this recipe works: Slowly sweating a trio of alliums—leek, shallot, and garlic—develops their milder flavors while mellowing out their harsh edges.

Mussels cook in no time flat, adding their own briny liquid to form a uniquely savory sauce that is ideal for dipping bread into. By removing the mussels immediately after cooking and finishing the sauce with lemon juice, parsley, butter, and optional mayonnaise or crème fraîche, we can create a rich, creamy, emulsified sauce without overcooking the mussels. Note: Examine mussels before using. If they're gritty or have lots of beards (it'll look like bits of hair coming out from between their shells), scrub them well under cold water and pull out the beards by grabbing them and pulling towards the hinge-end of the mussels. Farm-raised mussels are generally quite clean when they are sold. Discard and cracked mussels or open mussels that don't close when tapped with another mussel. Mayonnaise is not essential for this dish, but it does add extra richness and lots of flavor, particularly if served alongside for dipping mussels into. When using mayonnaise for this dish, be sure to use fresh homemade mayonnaise —store-bought mayonnaise will not combine with the sauce properly.

I like to add extra garlic and substitute half of the canola oil for extra-virgin olive oil when making mayonnaise for mussels. Serious Eats The Best Moules Marinières (Sailor-Style Mussels) Recipe Text Only 1 small leek, white and light green parts only, thinly sliced 1 small shallot, thinly sliced 4 medium cloves garlic, thinly sliced 2 bay leaves Kosher salt and freshly ground black pepper 1 cup hard dry cider or white wine 2 pounds mussels (see note above) 2 to 3 tablespoons homemade mayonnaise (see note above), crème fraîche, or heavy cream (optional) 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon 3 tablespoons minced fresh parsley leaves Additional homemade mayonnaise for serving (optional, see note above) 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted Directions 1. Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add leeks, shallot, garlic, and bay leave.

Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes. 2. Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm. 3. Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

La Petite France dinner menu of fine French Cuisine Crï¿½pe au Fromage de Chï¿½vre - $11 crepe baked with goat cheese, spinach and prosciutto, garnished with a red brandy cream sauce Crï¿½pe au Fromage de Brie - $11 brie cheese crepe topped with bechamel sauce and gratineed with swiss cheese Crevettes Sauce Boursin - $13 shrimp sautï¿½ed with sun-dried tomatoes, corn and leeks in a garlic, herb cream sauce Champignon Portabella aux Quatre Fromages - $12 grilled mushroom stuffed with swiss, brie and parmesan cheeses, over a blue cheese sauce Moules Mariniï¿½res ou ï¿½ la crï¿½me - $10 mussels steamed, with or without cream, in garlic wine sauce Escargots Bourguignon - $11.5 snails in garlic parsley butter Saumon Fumï¿½ - $13.5 smoked salmon garnished with field greens, capers and shallots Bruschetta de Flageolets - $9 Moules Mariniï¿½res ou ï¿

½ la Crï¿½me avec Pommes Frites - $19.5 mussels steamed, with or without cream, in garlic wine sauce and served with french fries Poulet aux Porto - $20.5 chicken breast tenderloin sautï¿½ed with a white port wine mushroom cream sauce Poulet ï¿½ la Provenï¿½ale - $20.5 chicken breast tenderloin sautï¿½ed with garlic, leeks, tomatoes, capers and white wine Saint-Jacques Sauce Gingembre et Citron Vert - $29 pan-seared sea scallops in a ginger lime sauce Saumon Sauce Endives - $25 salmon sautï¿½ed with belgium endive, shallots, white wine, lemon and butter Bar au Beurre Blanc et Crabe - $33 seared seabass with crabmeat in a sherry butter sauce Truite aux Amandes - $20.5 sautï¿½ed trout topped with brown butter and almonds Magret de Canard Sauce Cerises - $29.5 roasted duck breast with a sun-dried cherry red port wine demi-glace sauce Filet de Porc Sauce Normande

 - $21 pork tenderloin sauteed with apples, in a brandy cream sauce Ris de Veau ï¿½ la Reine - $27 sweetbreads sautï¿½ed with mushrooms, garlic and ham in a maderia sauce, garnished with puff pastry Carre d'Agneau - $34 Classic French Cuisine Dinner Menu | SNHU Classic French Cuisine Dinner Menu Classic French Cuisine Dinner Menu Classic French Cuisine Dinner Menu Dégustation de Charcuterie, Fromage, et Jardiniére A selection of pâtes, mousses, rillettes, seafood, cheese and marinated salads Hor D’Oeuvres A Classical Soup Preparation Changing Nightly Escargot Beignet Battered Snails, Shiitakes, Bacon & Onions Sauce Bourguignonne Quiche au Rouquefort et aux Poireaux Rouquefort and Leek Quiche A Classical First Course Changing Nightly Grenouilles a la Provencal Crispy Frogs Legs served over a Potato Croquette With a Lemon Caper Cream Moules Frites PEI Mussels with Garlic, Shallots, Lemon, Parsley & Vermouth Cream with Frites Lea Entrees Haute Cuisine

 Lamb Noisette Fennel & Lavender Roasted Rack of Lamb Sweetbread & Roasted Shallot Stuffing Buttered Pole Bean Fricassée Plum Tomato & Nicoise Olive Tapenade Filet Mignon ala Bordelaise Grilled Medallions of Beef Tenderloin Reduction of Chablis, Shallots Thyme Lemon & Veal Glacé, Potato Gratin, Porcini & Crimini Mushrooms Poulet Chasseur Braised Chicken, Roasted Beets with Beet Greens, Garlic Chive Mashed Potatoes And Tomato Flavored Demi Glace Cuisine Bourgeoise Veau Braise a la Provencale Lightly Braised Veal Cheeks in a Reduced Veal and Tomato Citrus Broth, Sundried Tomato & Goat Cheese Bread Pudding Monk Fish & Tuna Bouillabaisse Braised Monkfish, Grilled Tuna, & Lobster Tomatoes, Fennel, Saffron, & Citrus Butter Sauce Le Filet de Saumon au Beurre Rouge Lightly Pan Fried Salmon served with Savory Sauerkraut, Dill Spaetzel and a Red Wine Veloute Les Salades A National Obsession: Belgium's <em>Moules F

rites</em> Moules frites is a match made in Belgium.

Nick Malgieri posted May 18th, 2011 at 12:00am Todd Coleman When I landed in Brussels last year, during a late-summer downpour, I had one goal in mind: to get myself some steaming hot mussels and crisp fries, or moules frites. In Belgium, steamed mussels and fried potatoes go together as naturally as fish and chips in England, and burgers and fries in the States. And if you ask me, the combination is one of the world's best comfort food pairings: the juicy, sweet, slightly briny mussels playing off the earthiness of the fries, with the occasional dip of the fries into mayonnaise providing an added note of richness. You can find moules frites all over Europe, and certainly in France (where the meal is more often called moules et frites), but there's good reason to believe that the Belgians were the first to put the two foods together.

Though the French have long laid claim to the fry, it was a Flemish manuscript, from 1781, that first cited something resembling frites—in this case, the potatoes that local cooks had long sliced into the shape of small fish and fried when no river fish was available during winter. Belgian farmers were some of the first in Europe to embrace the potato soon after it arrived in Europe from the New World, in the 16th century; by the 1600s, many had switched from growing wheat to raising potatoes. Mussels are another Belgian staple. Cheap and plentiful, they were originally considered food for the poor, and they've long been paired with fried potatoes at the country's famous fry shops, known as friteries in French and freetkoten in Dutch, the language of Flemish Belgium. The number of friteries—and the popularity of moules frites—boomed after World War I, but nowadays these humble eateries are dedicated almost entirely to fried foods, as I discovered when I popped into Fritland, a popular hangout near Brussels' Bourse, or stock exchange.

The frites were exemplary—crisp and lightly salted, and dark, just the way I like them ("bien cuit [well-done]!" shouted the young man who took my order)—but there was nary a mussel to be found in the place. It turns out that moules frites have migrated to fancier environs, like the city's bistros and restaurants. The meal is still a casual one, though, as groups of diners share bowls of fries and pots of mussels, using empty shells as tweezers to pluck the bivalves and ferry them to the mouth. As I discovered on this last trip, moules frites is more of a genre than a single dish. As I discovered on this last trip, moules frites is more of a genre than a single dish.

Most menus offer a long list of options: Moules natures (simply steamed with aromatics like celery and leeks, plus a knob of butter) is the most basic and, in my opinion, the best way to appreciate the delicate flavor of the shellfish; but I can appreciate moules a la creme (steamed in white wine, enriched with cream), a l'ail (with sliced and minced garlic), au vin blanc (with white wine), and more. And I love the recent trend of infusing the steaming liquid with flavorful add-ins, from curry powder and the smoky chile known as piment d'Espelette to Pernod liquor (which adds a delicate anise perfume) and Belgian beer (for a bready, hoppy depth). Another moules frites rule I learned: Though friteries serve dozens of different sauces with their fries, flavored with everything from fresh herbs to ketchup, when you order moules frites, the mayonnaise is always plain. As much as chefs experiment with classic and creative takes on the dish, the cooking technique varies little from place to place.

For my order of moules natures at Jaloa, a trendy new bistro in the northern part of town, the chef put two pounds of mussels into a lightweight, black enamel pot. After he added some vegetable broth and a bit of butter, on went the rounded cover (which doubles as a receptacle for empty shells once the pot is brought to the table). Placing the pot on high heat, he waited a minute, then gave it a strong up-and-down shake so the mussels would cook evenly. He repeated this shake several times while the mussels cooked over the course of five minutes; meanwhile, an assistant sliced yellow-fleshed potatoes and fried them in oil at a fairly low temperture until they were limp. After they were drained, the fries were dipped back into the fryer at a higher temperature, this second frying making them crisp and golden on the outside, fluffy and tender within. It is the freshness of the mussels and the excellent quality of those potatoes that make moules frites so superlative at their source.

As I savored the dish, I realized that it is the freshness of the mussels and the excellent quality of those potatoes—a flavorful, high-starch variety called bintjes—that make moules frites so superlative at their source. The most prized mussels in Belgium come from the Schelde, a shallow river that connects western Belgium to the Netherlands and the North Sea. Though they're in season from late summer to early spring, most chefs use farm-raised ones from Zeeland in the Netherlands, one of Europe's largest exporters of mussels. You also see moules bouchots, French mussels raised on rope-sheathed posts in the sea, offered on Belgian menus. They tend to be more expensive, smaller in size, and very delicate in flavor. I had moules frites again for dinner at Royal Brasserie, a contemporary-looking place that serves classic Brussels dishes not far from Jaloa. This time I ordered the mussels in white wine—a rivaner, explained the waiter, a dry white made from crisp Muller-Thurgau grapes.

The wine imparted a pleasant acidity, but this version also had tender bits of celery, onion, and leek clinging to the mussels, adding a delicate perfume and vegetal brightness. The fries were slightly thinner than others I'd tasted—a boon, I decided, since the overall increased surface area maximized crunch. The following day, I sampled more moules frites around town, including a version spiked with cream at Aux Armes de Bruxelles, a classic bistro opened in 1921. And when I got home to New York, I was eager to test out what I'd learned. I bought the best ingredients I could find: sweet, plump, farm-raised mussels from Prince Edward Island, and Yukon Gold potatoes, to approximate Belgium's flavorful bintjes. I started with the fries first, slicing the potatoes thinner than is the fashion at most fry shops for crispier results. I whipped up a mayonnaise with fresh egg yolks and a touch of wine vinegar. While my potatoes were frying, I followed the advice of Royal Brasserie's chef, who told me that unless he was using wine or cream, he steamed his mussels with aromatic vegetables, a bit of butter, and no additional liquid.

When I did the same, I noticed the liquor released from the bivalves was intensely flavorful, but there wasn't as much broth in the pan as I like, so I added a touch of white wine with the next batch. The result was so good, I decided to forgo additional flavorings; maybe next time I'd add some Pernod or curry. And then I sat down to my meal and imagined I was back in Brussels on that rainy day. Moules frites | BBC Good Food BBC Good Food Recipes Not sure what to cook? We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Prep: 20 mins Cook: 10 mins More effort Serves 2 Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Share: Also known as scallions or green onions, spring onions are in fact very young onions, harvested… 1 large shallot , peeled and halved Shallot shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at… 1 carrot , peeled and halved lengthways The carrot, with its distinctive bright orange colour, is one of the most versatile root… 2 fat garlic clove, peeled 1 fresh red chilli This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… handful flat-leaf parsley Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's… about 150ml dry white wine (ideally Muscadet) 1 tsp Pernod The world's favourite root vegetable, the potato comes in innumerable varieties. A member of… about 3 tbsp plain flour ½ tsp cayenne pepper oil, for deep frying, (ideally light olive oil) For the mayonnaise Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives.

It's… 1 tsp white wine vinegar Method Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards’. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea – the vast majority should be tightly closed. Avoid any that smell ‘fishy’, look dry or are mostly open.) Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right). Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.

With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice. Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips. Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside. TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce. Recipe from Good Food magazine, May 2007 Tip Gordon says...

I think some people are still scared to cook mussels, but as long as you buy them really fresh, there is nothing to fear. This is bistro cooking at its fastest. The mussels literally take minutes, and you end up with two courses in one - a fish course and all the wonderful juice as a soup. Tip Blender mayonaise Put the egg yolks, mustard powder, vinegar, some seasoning and 2 tsp oil into a small blender and whizz for a few secs. Then, with the blades still whirling, slowly trickle in the remaining oil until you have a thick, golden emulsion. Spoon into a small bowl, cover and chill. Tip Fresh mussels Mussels should feel heavy for their size. Any that feel suspiciously light or sound hollow should be thrown out. Choose the smallest mussels you can find, as these will have the sweetest flavour and softest texture. 1 cup canola oil, plus more for frying 2 tsp. white wine vinegar 2 tsp. fresh lemon juice 1⁄2 tsp. kosher salt, plus more to taste Freshly ground black pepper, to taste 2 lb.

Yukon Gold potatoes, peeled and cut into 1⁄4"-thick sticks 2 1⁄2 lb. mussels, debearded and scrubbed 2⁄3 cup dry white wine 2 tbsp. unsalted butter, cubed 3 ribs celery, finely chopped 1 1⁄2 leeks, light green and white parts, cut into 1⁄4"-thick slices 1⁄2 large yellow onion, finely chopped Instructions Make the mayonnaise: In a large bowl, whisk mustard and egg yolk. Whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify; whisk in vinegar, lemon juice, salt, and pepper. Set aside. Make the fries: Pour oil into a 6-qt. Dutch oven to a depth of 2", and heat over medium-high heat until a deep-fry thermometer reads 375°. Add potatoes and cook until tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet; chill. Increase oil temperature to 385°. Working in batches, add chilled potatoes and cook until golden brown and crisp, about 4 minutes.

Using a slotted spoon, return fries to rack; season with salt. Meanwhile, make the mussels: Heat a 12" high-sided skillet over high heat. Add mussels, wine, butter, celery, leeks, and onions; season with salt and pepper, and cover skillet. Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes. Divide mussels between 2 large bowls. Serve with fries and mayonnaise. Variations: To take the flavor of moules frites in different directions, omit the wine and add one of the following ingredients to the pan with the mussels, butter, celery, leeks, and onion: 1 tablespoon blanched, minced garlic and ¾ cup heavy cream; 1 tablespoon curry powder; 1 tablespoon piment d'Espelette; 1 tbsp. Pernod; ⅔ cup wheat beer. Tags: Classic French Mussels Recipe : Food Network Crusty bread, to serve Directions Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt.

Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread. Recipe courtesy of George Duran CATEGORIES:

Question: On a French menu, what are 'Moules'?
Answer: MUSSELS